Weight Watchers Recipes and Diets (2024)

Showing posts with label 2 points. Show all posts

Japanese Egg Custard

2. Combine the chicken or prawns, water chestnuts, mushrooms, spring onions and sherry in a bowl. Mix well, then divide the mixture evenly between six ramekins.
Beat the eggs, salt and Beef Stock together. Pour into the ramekins and cover with the spinach or lettuce leaves.
3. Place in a large roasting tin and pour in enough boiling water to come halfway up the sides of the ramekins. Cover the tin with foil and bake for 30 minutes or until the mixture is set. Serve in the ramekins.

Labels:2 points,between 100-200 calories,main courses recipes,Weight Watchers Recipes1 comments

Turnips

• 4 medium-size turnips, trimmed
• salt to taste
• 3og/1oz unsalted butter
• 3 rashers streaky bacon

1. Boil the turnips in salted water until fork-soft. Drain well and, using a potato masher, mash the turnips with the butter until smooth.
2. Fry the bacon in a non-stick frying pan. Remove the bacon but leave the fat in the pan. Spoon the turnips into the pan and saute until they are crispy. Remove to a bowl, crumble the bacon on top and serve.

Labels:2 points,between 100-200 calories,main courses recipes,Weight Watchers Recipes1 comments

Ratatouille

Serves: 8
Calories/serving: 111
WW points per serving: 2
Fibre: 3.1g Protein: 2.3g Fat:7.8g

• 6oml / 2floz olive oil
• 3 courgettes, unpeeled, quartered and cut into 2.5-cm/1-in lengths
• 1/2 aubergine, unpeeled, cut into 4cm/1 1/2in cubes
• salt and freshly ground black pepper to taste
• 1 onion, peeled and chopped
• 5 cloves garlic, peeled and finely chopped
• 2 green peppers, deseeded and chopped
• 25oml /8floz prepared tomato sauce or passata
• 1/2 teaspoon dried thyme, or 1 1/2 teaspoons fresh, finely chopped
• 1 tablespoon basil, chopped
• 4 tablespoons finely chopped parsley
• lemon wedges

1. Preheat the oven to 18o°C/350°F/gas 4.
2. Heat half the olive oil in a large frying pan and add the courgettes, aubergine, salt and pepper. 3.Cook, stirring occasionally, for about 10 minutes.
4. Heat the remaining olive oil in another frying pan. Add the onions, garlic and peppers, and cook until lightly browned. Add the tomato sauce or passata and simmer, stirring occasionally, for about 10 minutes.
5. Add the courgette and aubergine to the tomato mixture, then mix in the thyme, basil and parsley. Pour into a casserole dish, cover, and bake for about 20 minutes or until the vegetables are tender.
6. This can be served warm, or cold with lemon wedges.

Labels:2 points,between 100-200 calories,main courses recipes,vegetable recipes,vegetarian recipes0comments

Cream Sauce

Serves: 10
Calories/serving: 121
WW points per serving: 2
Fat 13, protein 1g, fibre 0g

• 120g,4 1/2oz unsalted butter
• 3 egg yolks
• 6oml/ 2floz water
• 6oml/2ftoz double cream
• dash nutmeg, to garnish

1. Place the butter in the top of a double boiler over hot (but not boiling) water. Add the egg yolks one at a time, beating constantly with a rotary or hand electric beater. Add the water and cream and continue to beat until the sauce thickens, which should take about 7 to 10 minutes. Sprinkle with nutmeg as a garnish, if desired.

Labels:2 points,between 100-200 calories,sauces recipes0comments

Pesto Sauce

Serves: 6
Calories/serving: 108
WW points per serving: 2
Fibre: o.5g Protein: 2.4g Fat: 11g

• 1 clove garlic, peeled and crushed
• 6og/2 1/20z fresh basil
• 2og/2/3oz fresh parsley
• 30g/1oz Parmesan cheese, grated
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 6oml/2floz olive oil

1. In a food processor fitted with a steel blade, pulse the garlic until coarsely chopped. Add the basil, parsley, Parmesan cheese, salt and pepper; process until the herbs are finely chopped. While the processor is running, add the olive oil and process until just blended.

Labels:2 points,accompaniment recipes,between 100-200 calories,sauces recipes0comments

Weight Watchers Recipes: Brussels Sprouts with Parmesan

Serves: 4
Calories/serving: 114
WW points per serving: 2
Fat 8g, fibre 2.7g, protein 3.7g

• 20 Brussels sprounds, washed and trimmed
  
• 2 tablespoons garlic oil
• 2 tablespoons grated Parmesa cheese

1. Boil the Brussels sprouts in lightly salted water for 5 minutes, until barely tender. Drain well and pat dry with kitchen paper. Heat the oil in a frying pan and saute the sprouts until golden on both sides.
2. Remove the sprouts with a slotted spoon and allow to drain on kitchen paper. Place in a bowl and sprinkle with Parmesan cheese. Serve immediately.

Labels:2 points,between 100-200 calories,vegetable recipes,Weight Watchers Recipes0comments

Weight Watchers Recipes: Confetti Mould

Serves: 8
Calories/serving: 110
WW points per serving: 2

• 1x 11.5gpacket sugar-free strawberry jelly crystals
• 1 x 11.5g packet sugar-free lime jelly crystals
• 1 x 11.5g packet sugar-free orange jelly crystals
• 3 x 11.55 packets sugar-free lemon jelly crystals
• 25oml/8floz double cream
• 1 teaspoon vanilla essence

1. Prepare the first three packets of jelly separately, using 375ml/12floz of water for each.
2. Refrigerate each jelly in a separate shallow dish until thoroughly firm, then dice each into tiny cubes.
3. Mix all three packets of the lemon Jelly with 685ml/1 pint 3 fl oz of water and allow to thicken. When the mixtur very thick, but not firm, add the cream and allow to thicken again. Fold in all the diced jelly cubes and the vanilla essence then chill, in a decorative mould, until thoroughly firm.

Labels:2 points,between 100-200 calories,dessert recipes,Weight Watchers Recipes0comments

Cheesy Potatoes Skins

SERVES: 8
CALORIES/SERVING: 89
WW POINTS per bringing: 2
SODIUM: 47mg

• 4 Biggest potatoes
• 2 tablespoons butter -- liquid
• 1 tomato -- finley chopped
• 1/2 cup cheese -- colby-jack
• 1/2 cup fat-free dry elite
• 5 spring onion -- sliced

1. Warmth oven to 375º. Scrubbing potatoes; president potatoes to give steam to negligence. Bake nigh 45 proceedings or until delicate. Let place until chilly enough to palm.

2. Cut potatoes running into fourths; carefully story out mag, leaving 1/4 advance
shells. Expend tater mass for other use.

3. Set oven interact to broiling. Item tater shells, tegument sides downward, on support in broiler pan. Encounter with butter.

4. Grill with tops 4 to 5 inches from passion 8 to 10 proceedings or until nipping and university.
Discharge herb and cheese over potatoes. Grill nigh 30 seconds or until mallow is molten.
Top with fat-free acidulated emollient; patter with conservationist onions.

Labels:2 points,between 1-100 calories,main courses recipes,vegetable recipes,Weight Watchers Recipes3comments

Raspberry baked meringues

SERVES: 8
CALORIES/ SERVING (1 MERINGUE): 116
WW POINTS PER SERVING: 2
PREPARATION TIME: 10 MINUTES
COOKING TIME: 3-4 HOURS
Baking meringues with fruit inside adds terrific flavour and texture. They will be crisp on the outside with a chewy concentrated raspberry centre.

• 4 egg whites
• 225g (8oz) caster sugar
• 1 vanilla pod
• 115g (4oz) fresh raspberries
• a little icing sugar to dust

1. Preheat the oven to 140C, 275F, Gas Mark 1.
2. In a very clean mixer bowl whisk the egg whites until stiff. Using a dessertspoon, add the caster sugar a spoonful at a time at 10-second intervals, keeping the mixer on high speed. Place the vanilla pod on a chopping board and splice in half lengthways, using a sharp knife. With the blade of the knife, scrape out the seeds from the vanilla pod and add them to the meringue mixture. Place the pod in a storage container filled with sugar (this will flavour the sugar for use in other meringues or desserts).
3. Lightly grease a baking sheet and cover with parchment paperUsing two large spoons, form the meringues into eight oval shapes by transferring the mixture between the spoons. Place directly on to the parchment paper.
4. Carefully press 4-5 raspberries into the centre of each meringue and smooth over with a knife. Bake in the oven for 3-4 hours until dry on the outside. Turn off the oven and leave the meringues in until cool.
5. Serve with a dusting of icing sugar.

Labels:2 points,between 100-200 calories,cakes recipes,dessert recipes1 comments

Oven-baked nachos

SERVES: 4

Calories/serving: 128
WW points per serving: 2
PREPARATION TIME: 5 MINUTES
COOKING TIME: 20 MINUTES
These crunchy nibbles make a tasty Weight Watchers Recipe alternative to crisps.

• 4 corn tortillas

1. Preheat the oven to 150C, 300F, Gas Mark 2.
2. Place the tortillas on a chopping board. Using a heavy chopping knife, cut each one in half. Cut the halves into quarters and place on a non-stick baking tray.
3. Bake in the centre of the oven for 20 minutes. Remove from the oven and allow to cool and crisp up.

Labels:2 points,accompaniment recipes,between 100-200 calories,corn recipies0comments

Lemon and mustard seed humous

SERVES: 4
Calories/serving: 148
ww pointe per serving: 2
PREPARATION TIME : 10 MINUTES
COOKING TIME: 15 MINUTES

• 1x 425g can chickpeas with no added salt or sugar
• 300ml (1/2 pint) soya milk
• 2 garlic cloves, crushed
• 2 tsps mustard seed
• juice of 1 lemon
• salt
• cayenne pepper to taste

1. Drain and rinse the chickpeas and place in a food processor.
2. Pour in the milk, garlic and mustard seed and process until sijiooth. Season with salt and pepper, add the lemon juice, then blend again to combine. Adjust the consistency with a little extra milk if required and adjust the seasoning to taste.

Labels:2 points,between 100-200 calories,starters recipes,vegetarian recipes0comments

Creamy Pumpkin Soup

Serves: 6
Fibre 2.8g, protein 2.6g, fat: 1o.6g
Calories/serving: 130
WW points per serving: 2

• 2 tablespoons butter
• 1 small onion, peeled and chopped
• 1 small clove garlic, peeled and crushed
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4teaspoon freshly ground black pepper
• 75oml/1 1/4 pints Chicken Stock
• 1 x 425 -g/15oz can pumpkin puree
• 177ml/6floz coconut milk

1. Melt the butter in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic, curry powder, salt and pepper and cook for i minute more.
2. Add the Chicken Stock, water and pumpkin puree. Mix well, then reduce the heat to low. Cook, stirring occasionally, for 20 minutes. Stir in the coconut milk.
3. Puree the soup in a blender in batches until smooth. Gently heat through before serving.

Labels:2 points,between 100-200 calories,main courses recipes,soup recipes0comments

Summer fruit smoothie

Serves: 2
Calories/serving: 105
WW points per serving: 2
PREPARATION TIME: 5 MINUTES

• 115g (4oz) fresh strawberries, hulled
• 115g (4oz) fresh raspberries
• 150ml (1/4 pint) low-fat natural yogurt
• 300ml (1/2 pint) pineapple juice
• runny honey (optional)

1. Wash the strawberries and raspberries well and place in a food processor or liquidiser.
2. Pour in the yogurt and pineapplejuice and process for a few seconds until the mixture is thick and creamy. Sweeten with .1 little runny honey if desired. Pour into tall glasses and

Labels:2 points,between 100-200 calories,dessert recipes0comments

Roasted Mediterranean Tartlets

SERVES: 6
PREPARATION TIME: 15 MINUTES
COOKING TIME: 30 MINUTES
Calories/serving: 100
WWpoints per serving: 2

• 1 aubergine
• 1 red and 1 yellow pepper, seeded
• 1 small red onion, peeled
• 2 courgettes, wiped
• 2 garlic cloves, finely chopped
• 2 sprigs of rosemary
• 1 tbsp balsamic vinegar
• 175g (6oz) cherry tomatoes, halved
• 3 sheets filo pastry
• sunflower oil spray
• salt and freshly ground black pepper

1. Preheat the oven to 400F, 200C, Gas Mark 6. Trim the aubergine and cut into dice. Cut the peppers into dice and the red onion into thin wedges. Trim and slice the courgettes. Place in a bowl and add the garlic, rosemary and balsamic vinegar. Season with salt and black pepper and toss well.
2. Transfer the vegetables to a non-stick baking tray and spray evenly with a little sunflower oil spray. Place in the oven and roast for 20 minutes. Add the cherry tomatoes and cook for a
further 5 minutes. Take a sheet of filo and spray with a little sunflower oil spray.
3. Cut into six squares measuring approx. 10cm (4in) across. For each tartlet, use three squares of pastry. Ease the base squares into either Yorkshire pudding tins or tartlet tins. Place the remaining squares on top at different angles (the edges may need to be pushed in slightly to make an even- shaped case).
4. Line each tartlet with a little scrunched-up foil and bake for 8 minutes. Remove the foil and cook for a further 2-3 minutes until the pastry is golden and crispy. Fill the tartlets with the roasted vegetables. Serve warm or cold.

Labels:2 points,between 1-100 calories,main courses recipes,vegetable recipes,vegetarian recipes1 comments

Mexican bean bites with red pepper sauce

SERVES 4
PREPARATION TIME: 20 MINUTES
COOKING TIME: 10 MINUTES
Calories/serving: 109
WWpoints per serving: 2
Fat: 3.4g

• 1 red pepper
• 1 X400g can red kidney beans, rinsed and drained
• 1/2 small red onion, chopped
• 1 garlic clove, crushed
• 2 tablespoons chopped fresh coriander
• 1/2-1 tbsp jalapeno chillies in brine, drained and chopped
• 1/2 x 200g can chopped tomatoes
• 1/4 tablespoons smoked paprika
• salt and freshly ground black pepper
• sunflower oil spray

1. Place the red pepper under a hot grill and cook, turning it, until blackened and blistered all over.
2. Meanwhile, put the beans in a food processor and blend for about 20 seconds or untilThopped and chunky but not pureed. Tip into a bowl and fold in the onion, garlic, coriander and jalapenos and season with salt and black pepper. Mix well and then form into 24 balls. They can be
refrigerated at this point.
3.Place the grilled pepper in a plastic bag to steam for 10 minutes. Remove the skin and seeds from the pepper, roughly chop the pepper and put into a food processor with the tomatoes and paprika and blend until smooth. Pour into a small pan, season with salt and black pepper, and heat gently.
4. Spray a large non-stick frying pan with a little sunflower oil spray, add the bean bites and warm for 3-4 minutes, rolling them gently over in the pan to heat through. Repeat if necessary with the remaining balls and serve with the sauce.

Labels:2 points,between 1-100 calories,main courses recipes,vegetable recipes,vegetarian recipes0comments

Cream Sauce

Serves: 10
Fibre 0g, protein 1g, fat 13g
Calories/serving: 121
WWpoints per serving: 2

• 120g/4 1/2oz unsalted butter
• 3 egg yolks
• 60ml/2floz water
• 60ml/2floz nutmeg to garnish

1. Place the butter in the top of a double boiler over hot ( but not boiling) water. Add the egg yolks one at a time, beating constanty with a rotary or hand electric beater. Add the water and cream and continue to beat until the sauce thickens, witch should take 7 to 10 minutes. Sprinkle with nutmeg as a garnish, if desire.

Labels:2 points,between 100-200 calories,sauces recipes0comments

Blueberry syllabub

Serves: 4
Calories/serving:103
WW points per serving: 2
PREPARATION TIME: 10 MINUTES
COOKING TIME: 15 MINUTES
Choose a creamy low-fat yogurt for a smoother, luxurious finish.

• 225g (8oz) blueberries
• 1 tablespon Madeira wine
• 2 tablespoons golden caster sugar
• zest and juice of 1 lime
• 225g (8oz) low-fat Greek yogurt
• 2 tablespoons Amaretto liqueur
• 1 fresh egg white

1. Place the blueberries, Madeira wine, sugar and lime into a small saucepan. Bring to the boil and simmer gently until the blueberries are soft and the liquid has become syrupy. Remove from the heat and allow to cool completely.
2. Place the yogurt in a mixing bowl and stir in the Amaretto and the cooled blueberries.
3. Whisk the egg white into stiff peaks and gently fold into the blueberry and yogurt mixture. Spoon into individual glasses and chill until required.

Labels:2 points,between 100-200 calories,dessert recipes0comments

Pesto Sauce

Seves:6
Fibre 0.5g, protein 2.4g, fat11g( per 2-tablespoons serving)
Calories/per 2-tablespoons serving: 108
WWpoints per 2-tablespoons serving: 2
1 clove garlic, peeled and crushed
6og/ 2 1/2 fresh parsley
30g/1oz Parmesan cheese, grated
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
6oml/2floz olive oil
In a food processor fitted with a steel blade, pulse the garlic until coarsely chopped. Add the basil, parsley, Parmesan cheese, salt and pepper; process until the herbs are finely chopped. While the processor is running, add the olive oil and process until just blended.

Labels:2 points,between 100-200 calories,dressing recipe0comments

Garlic and herb roasted potatoes

Serves: 4
Calories/serving: 89
WWpoints per serving:2
Preparation time: 1 5 minutes
Cooking times: 45 minutes

• 450g (1 lb) potatoes
• 8 garlic cloves with skin intact
• 2-3 sprigs fresh rosemary
• 2-3 sprigs fresh thyme
• 2 tablespoons light soy sauce
• chopped fresh flat-leaf parsley to garnish
• salt

1. Preheat the oven to 200C, 400F, Gas Mark.
2. Cook the potatoes in lightly salted boiling water. Drain and place in a non-stick roasting tin.
3. Dot the garlic and herbs over the potatoes, pulling the herb leaves away from the stems. Drizzle with soy sauce and toss the potatoes to coat them with the mixture.
4. Place in the oven and roast for 35-45 minutes, shaking the pan occasionally to prevent sticking.
5. Transfer to a serving bowl and garnish with parsley.

Labels:2 points,accompaniment recipes,between 100-200 calories,vegetable recipes0comments

Mixed grape chill

Serves 4
Preparation time 10 minutes
Calories/serving 110
WW points per serving 2
Fat 0.5g

• 35og (12oz) red and green seedless grapes
• 150g (5oz) 0% fat Greek yogurt
• 1 tablespoon maple syrup

1. Wash the grapes and drain.
2. Cut the grapes in half and place in the bottom of four individual glasses.
3. Spoon the yogurt on top and refrigerate until ready to serve.
4. Just before serving drizzle with the maple syrup.

Labels:2 points,between 100-200 calories,dessert recipes,fruit recipes0comments